I go through a lot of phases with my breakfasts. For awhile I was hooked on cereal. Then I moved to overnight oats. While I am still eating both of these on a regular basis, my one true love right now is the buckwheat bake. I made my first buckwheat bake after I saw one on Robyn’s blog. I made the blueberry version that Robyn made and I absolutely loved it! While eating it, I thought about ways that I could change it up for some variety. Enter: cranberries and chocolate- because who doesn’t love a little chocolate in the morning?
Chocolate Cran-Blueberry Buckwheat Bake
Servings: Makes 1 bake
Ingredients
coconut oil spray
1/3 cup buckwheat flour
1 TB milled chia seeds
1 TB milled flax seeds
1/4 tsp baking powder
1/4 tsp ground cinnamon
1 tsp coconut sugar or 1 packet Stevia
1 TB cacao powder (or cocoa powder)
pinch of sea salt
1/2 tsp vanilla extract
1/4 cup pureed pumpkin
1/3 cup unsweetened vanilla almond milk
2 TB frozen blueberries
1 TB frozen cranberries
Optional toppings:
nut butter
fruit
chopped nuts
Directions
1. Preheat oven to 350 degrees F. Spray four-inch baking dish (I used a round glass Pyrex) with coconut oil spray.
2. Combine flour, chia, flax, baking powder, cinnamon, sugar, cacao powder, and sea salt. Mix well.
3. Stir in vanilla, pumpkin, and milk.
4. Add blueberries and cranberries. Stir until combined.
5. Bake for approximately 30 minutes, or until toothpick entered into the center comes out clean.
6. Eat while warm or let cool, cover, and store for up to four days.
Topping your buckwheat bake is optional (not really ;)), but I highly recommend drizzling it with nut butter and topping it with fruit. I chose peanut butter and banana slices for mine.
Buckwheat bakes are the perfect thing to make in advance for the work week ahead. I normally make two to three of them on a Sunday and then half of my breakfasts for the week are already prepared. Just bring your desired toppings with you to work and you are all set. I don’t know about you, but prepping breakfast for the next day is the last thing that I want to do when I get home from a long day at work. This bake is the solution for my laziness ;).
I challenge you to forgo your usual convenient “fast food” breakfast and instead choose a buckwheat bake for a healthy and fast real food experience.
Have you ever baked with buckwheat flour?
If not, you really need to! I’ve make pancakes and waffles in addition to the buckwheat bakes, and they have all been fabulous!
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One recipe I was looking forward too. Can’t wait for my buckwheat flour to arrive =)
I can’t wait to see what all you make with it! 🙂
I’ve only used buckwheat flour on a couple of occasions, and I wasn’t all that impressed with it 😕 I hear it’s better if you grind your own flour from the groats, but the one I had just made everything super dense and heavy 🙁
It is definitely much more dense…but I actually kind of like that about it. Maybe I’m weird? 😉
I totally go through phases with breakfast too – depends on the weather as well. 🙂 Right now I am loving cereal. quick, easy, delicious.
I love cereal for how quick and delicious it is…BUT I wish it kept me full for longer!
I really do have to get on the buckwheat train. You keep tempting me! I will look for it the next time I am at the grocery store 😉
Do it!! Everyone needs to at least give it a try! I love it in pancakes and waffles too!
I totally get into breakfast phases – I’m stuck in one right now and need to branch out! haha I’ve never used buckwheat flour before – but am really intrigued. And I love that this has a little chocolate – always a nice treat at breakfast time : )
You should definitely give buckwheat flour a try. It is SUPER good for you and I love baking with it! And yes, adding in some chocolate never hurts ;).
I would have never heard of buckwheat flour if it wasn’t for the blogging world! So many different choices to bake. 🙂
SAME here!! Thank goodness for food blogs ;).
I’ve not baked with buckwheat flour before but I really should. This looks absolutely delicious! We can’t get frozen cranberries here so I’d probably use raspberries instead.
It always amazes me to hear about the things that you cannot get in Australia. First canned pumpkin and now frozen cranberries? It’s so wrong! 😉
Yet another great way to use buckwheat. I love the idea of making a few for the week ahead.
These make breakfasts during the week SO easy!!
Yummm! I went through a serious phase of buying buckwheat groats in the bulk bins of whole foods and grinding them up for Edible Perspective’s famous buckwheat bakes. I need to get back to making them! Such a fab breakfast, especially topped with fruit and nut butter galore.
They SO are! I have never ground my own out of the groats. Do you know if they taste better that way as opposed to buying the flour?
I’m honestly not sure….I just remember that Ashley always recommended buying the raw groats!
Well I will have to buy some and try it out for myself!
Why must I always read your posts right before dinner?! Seriously though, this looks amazing! Do you think coconut flour would be an okay sub? I don’t have any buckwheat on hand.
Honestly, I have no idea (I am not much of a baker haha!)…but if you try it out I would love to know how it works!
Not gonna lie, without the toppings it doesn’t look too appealing ha but the ingredients sound amazing! Yum!!
Yeah, they definitely are not the prettiest thing in the world. But looks are deceiving in this instance!
i’ve never had buckwheat flour but i wanna try it out!
You definitely should! I got hooked on it once I tried it!
i have been living off overnight oats these days, really need to switch things up.
I like variety..but hey, there is nothing wrong with overnight oats!
Never used buckwheat flour BUT I just brought some nut butter! The Maple Almond Butter, but I haven’t tried it yet! I need to make some of these pancakes (can I call them that) so that I can try it, haha. I really want to try different kinds of flours, and I love the idea of making something that I can have for the whole week (or at least multiple days of the week).
Oh gosh, I bet you will LOVE the maple AB. It is my fave! And sure you can call them pancakes ;). They are like thick ones!
You’re the second person today to mention buckwheat… I went through a serious buckwheat pancake phase, but have been out of it for a while. I have a coupon that I think I’ll use for another bag. It’s a little tricky to bake with, but I love the taste!
Buckwheat definitely seems to be a trend..but it is a trend that I am LOVING!
Never baked with Buckwheat before – but I have been baking some pretty random stuff lately – I just love the way baked things taste, the consistency!! 🙂 Baking pumpkin and protein powder is one of my favorites!
You should definitely try buckwheat flour. I LOVE baking with it!